Basic Liquid Game Marinade
- Stephen Ceideburg
- 2 md Carrots, peeled and chopped
- 1/2 lg Yellow onion, peeled,
- -chopped
- 1 Shallot, peeled and chopped
- 1 tb Olive oil
- 2 1/2 c Hearty red wine
- 1/4 c Red wine vinegar
- 2 Whole bay leaves
- 3 Parsley stalks
- 8 Whole juniper berries
- 1 ts Sea salt or kosher salt
- 6 Whole black peppercorns
Saute chopped vegetables. in olive oil in a nonreactive pan until lightly
browned.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for
10 minutes.
Cool before using.
Marinade may be made ahead and refrigerated for 1 to 2 weeks.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg
browned.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for
10 minutes.
Cool before using.
Marinade may be made ahead and refrigerated for 1 to 2 weeks.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg
